Bruschetta Pasta

salt and black pepper, to taste
1/4 lb. pasta
1 1/2-2 medium size roma tomatoes
4 Tbsp. Extra Virgin Olive Oil, divided (you could also use Tuscan Herb Olive Oil or Basil Olive Oil)
1/8 teaspoon salt
1/8 tsp. black pepper
1/2 Tbsp. minced  Black Garlic Cloves (may substitute Garlic Olive Oil)
2 1/2 Tbsp. fresh basil leaves
1/8 c. heavy cream
1/4 c. Traditional Balsamic
1/4 c. feta cheese
pinch parmesan cheese, for garnish

Instructions for Pasta:
Boil pasta as per directions on box until al dente. Drain and transfer to bowl.

Instructions for Bruschetta Mix:
Wash, core and dice tomatoes to 1/4 inch pieces, and place in small bowl. Wash, dry, and cut basil leaves into thin strips. Combine tomatoes, basil, 2 tablespoons olive oil, salt, pepper, and minced garlic and hold for 2 hours before use.

Heat heavy bottom saucepan under medium-low flame. Add 2 tablespoons olive oil, heat oil for 20 seconds. Saute cloves of garlic in oil (if small use 3) for 45 seconds until soft and tender - do not brown garlic (if brown DISCARD and start over). Increase heat and add tomato mixture and stir.

Add heavy cream to pan and bring to a boil. Add pasta to sauce pan and toss with fresh sauce (sauce should just coat pasta). Transfer to a service platter or plate individually. Garnish with balsamic vinegar, feta, and parmesan.

Note: Serve with chicken breast cut into strips on a bias (45 degree angle) or shrimp and place on top of pasta.

*Tested in Pasta Cooking Class


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